A beetroot lovers delight, creamed cheese, garlic and beetroot in a delicious dip.
Prep time:10 mins
Cook time:0 mins
- 425g can Edgell Sliced Beetroot, well drained
- 125g light cream cheese
- 1 clove garlic, peeled and crushed
- 2 teaspoons cumin
- 2 tablespoons lemon juice
- 2 tablespoons shredded mint
Place Edgell Sliced Beetroot, cream cheese, garlic, cumin and lemon juice in a food processor. Blend until smooth.
Spoon onto a serving dish, garnish with mint. Serve with warm Turkish bread.
Use as a filling for gourmet sandwiches, wraps, spread on burgers or souvlaki wraps.